Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tea Base
Fruit & Sweetener
Enhancers & Garnish
Method
Brew Tea
- 1
Heat and steep
Bring 500 ml water to just under boiling (about 80–85°C). Remove from heat and add 2 tsp green tea leaves (or 2 tea bags). Steep for 2–3 minutes to avoid bitterness, then strain out leaves or remove tea bags. Allow the brewed green tea to cool to room temperature (about 15–20 minutes) or place in the refrigerator for 10 minutes to speed cooling.
Prepare Mango-Orange Purée
- 2
Blend fruit
Place 1 cup diced ripe mango and 120 ml fresh orange juice into a blender. Add 2 tablespoons honey (or agave) and 1 teaspoon lemon juice if using. Blend until smooth. Taste and adjust sweetness (add up to 1 additional tablespoon honey if you prefer sweeter). If the purée is very thick, add 1–2 tablespoons of the cooled green tea to thin slightly.
- 3
Optional fine strain
If you want a very smooth, clear drink, pass the mango-orange purée through a fine mesh sieve, pressing with the back of a spoon to extract solids. Discard pulp left in the sieve or save for another use.
Assemble Fruit Tea
- 4
In a large pitcher, combine the cooled brewed green tea and the mango-orange purée. Stir thoroughly to integrate. Taste and adjust: add more honey to sweeten or a splash more lemon juice for brightness.
- 5
Fill 2 serving glasses with ice (about 1/2 cup ice per glass). Pour the mango-green tea mixture evenly over the ice.
- 6
Garnish each glass with an orange slice and 2 fresh mint leaves. Serve immediately chilled.